Recipe: Poultry Recipes and Ideas from 389 Ways To Use California Ripe Olives, 1970's

POULTRY
From the recipe booklet: 389 Ways To Use California Ripe Olives by The California Olive Industry, 1976


179. Toss pitted ripe olives into Olive Chicken Paprika. Bake chicken pieces in a paprika-flecked cream sauce. laced with meaty chunks of ripe olives.

180. Accent Chicken Tetrazzini with pitted ripe olives. They'll ask for seconds!

181. Sprinkle ripe olive wedges over chicken or turkey-filled crepes before rolling. Serve at a Ladies Luncheon.

182. Highlight wine-sauced chicken breasts with slices of ripe olives.

183. Stuff boned chicken breasts with a crabmeat-olive stuffing. It's a great gourmet entree.

184. Add pitted ripe olives and orange slices to braised duckling.

185. Bake a Chicken Pot Pie with pitted ripe olives.

186. Add zest to a turkey noodle casserole with ripe olive halves. It's dressy enough for a company-special dinner.

187. QUICK SPANISH CHICKEN

1 (2 1/2- or 3-pound) broiler-fryer, cut up
1 tablespoon butter
1 tablespoon oil
1 (8 ounce) can tomatoes, cut up
1 cup water
1 (6 ounce) package chicken flavor rice mix
1/2 teaspoon salt
1 cup frozen peeled and deveined shrimp
1 cup pitted California ripe olives
1/2 cup frozen peas

In skillet, cook chicken pieces slowly in butter and oil until browned, about 15 minutes. Remove chicken from skillet. Stir undrained tomatoes, water, envelope of seasoning from rice mix and the salt into pan drippings in skillet; heat to boiling. Stir in rice. Place chicken, shrimp and olives on top. Return to boiling. Cover and simmer 10 minutes. Add peas; cook 5 minutes more. Makes 4 servings.

188. Mix sliced ripe olives into chicken or turkey hash to turn leftovers into a terrific meal.

189. Sprinkle creamed turkey with wedges of pitted ripe olives for a colorful contrast.

190. For a Mediterranean-style poultry dish, combine pitted ripe olives, fried chicken, and artichoke hearts.

191. CHICKEN TACO SALAD

2 tablespoons dry onion soup mix
1 chicken bouillon cube
1 1/4 cups hot water
1 1/2 cups cooked chicken, cut in julienne strips
2 to 3 drops bottled hot pepper sauce
1 tablespoon cornstarch
3 tablespoons cold water
1 medium head lettuce, torn (4 cups)
1 tomato, cut in wedges
1 small onion, thinly sliced and separated in rings
1/2 cup pitted California ripe olives, sliced
1/4 cup chopped green bell pepper
1 cup (4 ounces) shredded sharp natural cheddar cheese
1 cup corn chips

In skillet, combine soup mix and bouillon cube in hot water; stir to dissolve. Add chicken and hot pepper sauce. Simmer, covered, 10 minutes. Blend cornstarch and 3 tablespoons cold water; stir into chicken mixture. Cook and stir till mixture thickens and bubbles.

In a large salad bowl, combine lettuce, tomato, onion, olives, green pepper, cheese, corn chips and chicken mixture; toss. Makes 4 to 6 servings.

192. Add chopped ripe olives to a zesty chicken barbecue sauce.

193. Blend chopped ripe olives into a turkey croquette mixture before shaping.

194. Add pitted ripe olives to Creole Chicken Casserole.

195. Vary Chicken Enchiladas with ripe olive slices.

196. Replace the seedless grapes in Chicken Veronique with pitted ripe olives.

197. Serve pitted ripe olives as a condiment for Chicken Curry along with the traditional coconut, chutney, peanuts, and raisins.

198. MEXICAN CHICKEN

1 (2 1/2 or 3 pound) broiler-fryer, cut up
1 teaspoon salt, divided use
1/4 cup cooking oil
8 small boiling onions
1 tablespoon all-purpose flour
1/4 teaspoon crushed garlic
1 (16 ounce) can tomatoes, cut up
1 bay leaf
1/2 teaspoon dried oregano, crushed
1 cup pitted California ripe olives
2 tablespoons chopped canned green chilies (or 2 teaspoons chili powder)
1/2 lemon, thinly sliced

Sprinkle chicken with 1/2 teaspoon of the salt. In skillet, brown chicken slowly in hot oil. Meanwhile, cover onions with water; boil 5 minutes. Drain.

Transfer browned chicken to 12x8x2-inch baking dish. Discard all but 1 tablespoon pan drippings from skillet; stir in flour and garlic. Stir in undrained tomatoes, bay leaf, oregano, and the remaining 1/2 teaspoon salt; bring to boiling. Add onions, olives and green chilies (or chili powder). Pour over chicken. Top with lemon slices.

Cover and bake in 350 degree F oven for 30 minutes. Uncover and bake 30 minutes more. Makes 4 servings.

199. Spoon chopped ripe olives with butter and herbs into the center of Chicken Kiev.

200. Slice pitted ripe olives into Turkey Chow Mein or into other Chinese poultry dishes.

201. Add pitted ripe olives to a mushroom sauce to serve over baked chicken pieces.

202. Toss a handfui of pitted ripe olives into Chicken ala King. Serve over toast points.

203. Add ripe olive wedges to a cheese-tarragon sauce to ladle over turkey slices.

204. Stir pitted ripe olive wedges into a chicken and dumpling mixture for a crunchy bonus.

205. Add pitted ripe olives to Chicken Marengo.

206. Dazzle your guests with a turkey-wild rice casserole accented with ripe olive wedges.

207. Stuff chicken breasts with ripe olive slices and an old-fashioned bread dressing.

208. Accent turkey gravy with ripe olive wedges.

209. Serve Rock Cornish game hens with an orange-olive sauce.

210. Skewer, alternately, pitted small ripe olives, chicken livers, strips of bacon, onions, and green pepper squares.

211. Sprinkle Chicken Fricassee with a handful of pitted ripe olives.

212. CHICKEN SEVILLANO

3 split and skinned chicken breasts
3 tablespoons butter
1 clove of garlic, minced
Salt and pepper
1 pound potatoes, pared and quartered
1 (9 ounce) package frozen artichoke hearts, thawed
1/2 cup halved pitted ripe olives
1/3 cup sherry
3/4 cup light cream
2 teaspoons all-purpose flour

Brown chicken in butter with garlic. Season with a little salt and pepper. Add potatoes, pared and quartered. Cover and simmer 20 minutes.

Add artichoke hearts and olives. Simmer 10 minutes more or till potatoes are tender. Arrange on platter; keep warm.

Add sherry to skillet. Combine light cream, flour, 1/4 teaspoon salt, and 1/8 teaspoon ground pepper. Stir into skillet; cook and stir till thickened and bubbly. Pour over chicken. Makes 6 servings.

213. POULTRY SALAD SUPREME

1 (3 ounce) package lemon-flavored gelatin
1/2 teaspoon onion salt
1 cup boiling water
1/2 cup cold water
1 tablespoon vinegar
1/2 cup dairy sour cream
2 cups chopped, cooked turkey or chicken
6 cups torn iceberg lettuce
4 cups torn romaine lettuce
1 medium tomato, diced
1/2 cup pitted ripe olives, sliced
2 tablespoons Italian salad dressing

Dissolve gelatin and onion salt in 1 cup boiling water; add 1/2 cup cold water and vinegar. With rotary beater blend in sour cream; chill till partially set. Fold in turkey; chill in 9x9x2-inch baking pan till firm.

Toss together lettuce, romaine, tomato, olives, and dressing; arrange in salad bowls. Cut chicken mixture in cubes: put atop salads. Serves 6.

214. Vary a Chicken or Turkey Divan with the addition of pitted ripe olive halves.

215. Stir halved ripe olives into Chicken Stroganoff before serving over steaming noodles.